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Fruit preserves are summer flavours hidden in jars that will bring memories of warm, cheerful months. A wide range of jams, mousses, syrups which are made from selected fruit and based on proven recipes. We recommend them not only for autumn evenings.
No preservatives, gelling agents and artificial dyes. Traditionally fried.
Vegetable preserves – an absolute must side dish on Polish tables. Vinegar pickles in sweet and sour brine, beetroots, grated horseradish with cranberry or apple, chopped sorrel – they all match perfectly not only with a traditional cuisine.
Delicious, crispy cucumbers with chili and garlic. Perfect as an addition to grilled dishes or traditional dinner. They will spice up the taste of each sandwich, creating a real delicacy.
Excellent, spicy spread from green peppers with the addition of jalapeno peppers. Works as a distinct addition to goulash, pate or cheese board.
A unique, spicy red pepper sauce without the addition of preservatives, gelling agents or dyes. Salsa goes perfectly with meat dishes, cheese or cold cuts, it will also work well as a expressive addition to pizza or casseroles.
Red onion caramelized on cane sugar and honey with the addition of extra virgin olive oil. An excellent addition, perfect for cheeses, but also for meats. Harmoniously selected composition of the highest quality ingredients, perfectly emphasizes the taste and aroma of the dishes served.
Expressive plum jam with a sweet plums, without the addition of preservatives, gelling agents or artificial colors. Excellent as an addition to homemade pastries or pancakes.
Delicious plum jam, made from 135 g of mirabelles per 100 g of the finished product. Perfect as an addition to sweet dishes – pancakes, croissants or white bread.
The taste of summer garden enclosed in a jar. A perfectly selected combination of sweet, ripe strawberries, sugar as well as lemon juice and peel. The jam is made from 142 g of fruit per 100 g of product.
Raspberry jam with red currant is prepared so that it fully preserves the uniqueness of taste, smell and color. A slice of fresh bread or a delicious yeast cake with a bit of raspberry jam will bring back childhood memories. The product is made of 110 g of fruit per 100 g of ready product.
Greengage is an old variety of plum, resistant to frost, with large and tasty fruit. Greengage jam is prepared from the pulp of very sweet and juicy plums. Jam can be a delicious addition to afternoon tea.
Perfectly balanced composition plums with full sweetness of pears. This unusual, intense flavor will delight the most demanding gourmets. Jam produced from selected, mature fruits from regional growers.
Fruit product from apricots, without the addition of gelling agents, from 92 g of fruit per 100 g of product. Perfect as an addition to your daily breakfast. Fresh muffin or pancakes with apricot jam – yummy!
Blueberry jam is a treat for lovers of forest fruit. Perfectly balanced, sweet and sour taste will be a great addition to desserts, pancakes or a distinct fulfillment, to sweet rolls.
Rhubarb jam stands out slightly tart, refreshing taste, making it a perfect match for cheese and meats. With velvety texture jam easily spread on bread. For this spring taste a welcome return at any time of the year.
Cherry jam is made of whole, hollow cherries. It is a perfect addition to cakes and pastries. The product does not contain any gelling agents, it is made from 134 g of fruit per 100 g of ready product.
Wild rose jam is a sweetness with an unusual taste and aroma. Perfect for cakes and desserts, but also as an addition to cottage cheese. Wild rose is rich in vitamin C. Our jam is made with 100 g of fruit per 100 g of finished product.
Lingonberry is undoubtedly one of the finest meat additions. The sweetness of fragrant, juicy pear goes perfectly with the sour note of lingonberry. We recommend Lingonberry with pear especially for poultry.
Black elderberry is a unique plant whose flowers and fruit are often found in the form of a sweet syrup. A less common, but definitely worth tasting version is elderberry mousse. The mousse is an excellent addition to sweet pastries or desserts, it can also be added to tea.
Cranberry for meat and cheese is a wonderful slightly sour, expressive addition to cold and hot meats. It also works well as a variety to smoked highlander’s cheese.
Cranberry enriched with an apple, which mitigates its pungent flavor. Just like the classic cranberry, it goes well with meat and game, but also excels as an addition to cakes, pancakes and croissants.
The preserves in a special way complement the taste of various types of meat. Venison meat goes well with rowan jam. Sour and expressive rowan fruits, combined with the sweetness of apple and a bit of sugar, are a tasty and interesting addition to meats, valued in traditional Polish cuisine for years.
Quince is a fruit just right for tea. It has an intense flavor and aroma. It will perfectly replace lemon or other additives.
Rowan fruits are extremely rich in vitamin C. Tea with rowan jam warms you up and fills you with a delicate sweetness. Especially in the autumn season, it is worth getting a taste of rowanberry.
Red borscht concentrate obtained from concentrated beetroot juice with the addition of aromatic spices. The product is naturally tasty, does not contain aromas, flavor enhancers, sugar or other sweeteners.
Beetroot with horseradish is one of the old polish additions with a sharper and slightly sweet character. It fits perfectly on a table full of cold snacks, cured meats, meat dishes, eggs and fish.
Grated pickled beetroots are one of the more popular preserves. Beets are a great vegetable addition to the second course – not only tasty, but also valuable! The product is ready to eat immediately after opening the jar.
Beets are an excellent addition to various types of hot and cold dishes. Beets marinated in the form of thin stripes will also work as an interesting ingredient in salads – tasty and attractive. The product is ready for consumption.
Sorrel is a plant that is widely used in Polish traditional cuisine. It can be used as an addition to salads, poultry and fish dishes, and to prepare pastes, dips, omelets or delicious soup.
Sauerkraut from Bacówka is a taste from childhood. Perfect for stuffing, famous potatoes with cabbage served to pork knuckle, an addition to Sunday dinner, but also as an original and delicious appetizer, which in combination with our pickled cucumber will surely surprise your guests.
Sour picles are one of our national delicacies, they can not be missing in any home. Pickles in aromatic liquid, pass the aromas of herbs and become perfect, intensely sour taste.
Pickled cucumbers from large and hard cucumbers from Polish crops. Delicious, crunchy – perfect for dinner dishes or as a tasty snack.
Cucumbers of the highest quality, prepared in vinegar marinade with the addition of peppers, carrots, onions, horseradish and aromatic spices. Pickled cucumbers with peppers are a tasty diversion for the classic version of pickled cucumbers.
Sauerkraut prepared from head cabbage, cleaned of external leaves, salted, subjected to the natural process of lactic fermentation. Its unique taste is also influenced by the content of aromatic mushrooms from Polish forests.
Sauerkraut with carrots is a very successful flavor combination, a classic for fried fish. It also goes well with other dishes – we especially recommend to try with stews, roasts or dumplings.
Red pickled borscht prepared on the basis of Jurassic water. Pickled red borscht is an excellent addition to borscht, but you can also drink it raw. The product does not contain preservatives.
Natural white borscht, without preservatives, fragrant with aromatic garlic. Produced in Jurassic water from a deep well. A must-have on the Easter table.
White borscht on sourdough will be great basis of Easter borscht. Borscht fragrant garlic and marjoram – excellent
on the festive table.
Delicious sour soup, with no added preservatives, tempting with the aroma of aromatic garlic. Ideal as a base for Easter sour soup.
Traditional sourdough sour soup, perfect as a base for white sour soup. Classic, sour soup is the basis on an Easter table.
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